TURKISH RECIPES

Stuffed Quinces With Pekmez

3 tablespoons grape molasses pekmez
1/2 tablespoon dried coriander
salt
1 heaped tablespoon rice

Ingredients

4 medium quinces
250 gr medium fat minced meat
1 tablespoon butter
1 lemon juice
1 large onion

* SHORT NOTES *

The three most diverse and sophisticated cuisines in the world are said to be the Turkish, Chinese and French. All three are characterised by a fusion of their own strong culinary traditions with influences and borrowings from other cultures with which they have come in contact over the centuries. At the same time, like all cuisines they are shaped equally by the tastes of society and by the available variety of foodstuffs

Preparation

Wash the quinces, cut a cap off the top and remove the core and some of the flesh. Cut a thin slice off the bottom so that they stand up, and place in a bowl of water mixed with the lemon juice. Boil the rice until half cooked, drain and rinse. Dice the onion and fry in half the butter with the minced meat. Stir in the rice, salt and coriander, and stuff the quinces with this mixture. Arrange in a saucepan and add 1 cup of hot water. Put a small knob of butter on top of each quince, and cover , and cook over a low heat until the quinces are tender. Add the grape pekmez and cook for 6 minutes. Serve hot. Hmm delicious!!!

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